Fall is all about comfort food to me. Stewy, one-pot-meals that warm the body and soul. Well, this vegan pumpkin risotto with portobello mushrooms just screams comfort and coziness! And the pumpkin puree makes it an even more iconic fall dish.

I hear you think: ‘Ugh, risotto is hard to make’. Nonsense! It is not hard at all, it does need some attention (stir, stir, stir). I hear you think again: ‘All that butter and cheese is not healthy and certainly not vegan.’ Well let me tell you this, no butter, cream or even cheese are required. Creaminess still guaranteed though!

How do you make a vegan risotto?

Dairy is by no means necessary for a creamy risotto. Butter can be swapped for olive oil without taking away from the creaminess. Arborio or risotto rice – a short-grain rice – has a higher starch content than long-grain rice, which contributes to the creamy texture. Slowly laddled liquid onto the rice and constant stirring is the other key to a creamy risotto.

Doesn’t it take very long to make risotto?

Yes and no. This one-pot-weekday-meal requires about 20-30 minutes. That’s it. It does need constant tending to it (as mentioned above). But it is made with wine, so pour yourself a glass as well and start stirring! That’s all it takes!

How I make this vegan pumpkin risotto?

roast the pumpkin

I start with roasting the pumpkin (I skip this step if I use canned pumpkin puree). After peeling and cutting it in strips or cubes, I toss them on a baking tray with a bit of olive oil and a pinch of salt. I slide the tray in a preheated oven and roast the pumpkin for this vegan risotto for 25-30 minutes until it’s soft.

make the risotto

While the pumpkin is roasting in the oven, I heat up some olive oil in a large saucepan or soup pot over medium heat and add the onion to it. When the onion is translucent, I add the garlic to it for just a minute.

Now I add the arborio rice to the pot and allow it to cook dry for about 1 minute. Then I add the white wine to the rice and let it cook until most of the liquid is evaporated. Once all the wine is absorbed, I slowly add the stock, one ladle-full at a time, and stir occasionally until fully absorbed before adding more. This takes 20-30 minutes.

Sautée the mushrooms

In the meantime, I clean the portobello mushrooms, cut them up in chunks or slices (depending on how big they are), and sautée them in a skillet with some vegan butter or olive oil. I set them aside until the risotto is nearly ready.

putting the vegan pumpkin risotto together

As the risotto is nearing completion, I check on the pumpkin in the oven. It should be soft and fully cooked. When it is, I puree it in a food processor or with a submergible blender.

At this point I taste the risotto. If all the stock has been absorbed and it is still too al dente and crunchy, I add more warm water until the rice has become softened but not completely overcooked. Once the risotto is ready, I add the pumpkin puree and half of the sautéed mushrooms to the pot with the risotto along with some sea salt and freshly cracked black pepper.

At the last moment, I add a few tablespoons of finely chopped herbs in there – like sage leaves, thyme, parsley and/or oregano – or reserve them to garnish the risotto with . If you really want to add freshly grated (vegan) parmesan to the pumpkin risotto, now is the time.

Garnish the risotto

I remove the vegan pumpkin risotto from the heat and let it rest for 2-3 minutes before transferring it to a serving bowl or plates. I garnish the risotto with the rest of the mushrooms and more herbs.

Everybody here loves risotto. And they know, while mommy stirs the pot, they have to set the table. Never a problem when this vegan pumpkin risotto with mushrooms is on the menu. I hope you’ll like it too. It is

so creamy – wholesome – infused with fall flavors – and oh so delicious

Into fall family weekday meals? You will definitely like this roasted carrot dal, chicken cherry tomato orzo, family friendly tikka masala, Hungarian goulash or Thai lentil curry. Or try my other risotto recipe: vegan roasted cherry tomato risotto.

Vegan pumpkin risotto

A non dairy risotto made with pumpkin puree and portobello mushrooms. No milk, cream or cheese added, still super creamy!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine Italian

Servings 4 people

Ingredients

450 gr pumpkin (peeled and cubed or cut into large slices (or use 300 gr/ 1⅓ cups store bought pumpkin puree)
3-4 tbsp extra virgin olive oil (divided)
1 large onion (finely chopped)
3 cloves garlic (minced)
320 gr risotto/ Arborio rice
150 ml white wine
700-750 ml vegetable stock (homemade* or store bought)
250 gr portobello mushrooms (cleaned and sliced or cut into chunks)(or other type of mushrooms of choice)(approx. 2 cups)
1 handful fresh herbs (sage, thyme, oregano, parsley or a combination)
½-1 cup freshly grated (vegan) parmesan (OPTIONAL!)
sea salt and freshly cracked black pepper

Instructions

Preheat the oven to 360F/180C
Roast the cubed/sliced pumpkin (skip this step if you are using canned pumpkin puree): After peeling and cutting the pumpkin in strips or cubes, toss them on a baking tray with 1-2 tbsp of olive oil and a pinch of salt. Roast for 25-30 minutes until soft.
Meanwhile heat up 1 tbsp of olive oil in a large saucepan or soup pot over medium heat and sautée the onion in it. until translucent. Then add the garlic for 1 minute.
Now add the arborio rice to the pot and allow it to cook dry for about 1 minute. Then add the white wine to it and let cook until most of the liquid is evaporated. Then slowly add the stock one ladle-full at a time and stir occasionally until fully absorbed before adding more. This takes 20-30 minutes.
In the meantime quickly sautée the portobello mushrooms in a skillet with some vegan butter or olive oil. Set them aside until the risotto is nearly ready.
As the risotto is nearing completion, check on the pumpkin in the oven. It should be soft and fully cooked. Puree it in a food processor or with a submergible blender.
Taste the risotto. If all the stock has been absorbed and it is still too al dente and crunchy, add more warm water until the rice has become softened but not completely overcooked. Once the risotto is ready, add the pumpkin puree and half of the sautéed mushrooms to the pot with the risotto along with some sea salt and freshly cracked black pepper.
At the last moment, add a handful of finely chopped herbs in there or reserve (part of) them to garnish the risotto with. If you really want to add freshly grated (vegan) parmesan to the pumpkin risotto, now is the time.
I remove the risotto from the heat and let it rest for 2-3 minutes before transferring it to a serving bowl or plates. I garnish the risotto with the rest of the mushrooms and (more) herbs.

Keyword Fall, Mushrooms, Non dairy, plant based, Pumpkin puree, vegan

DID YOU MAKE THIS RECIPE?

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